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Chicken and Mushroom White Bolognese with Rigatoni

This extra-creamy take on a Bolognese sauce is made with ground chicken, broth, cream and aromatic mushrooms.

Serves: 6 Preparation: 15 mins Cook Time: 30 mins
Lactantia<sup>®</sup> 35% Cooking Cream product image Made with Lactantia® 35% Cooking Cream Lactantia<sup>®</sup> Salted Butter product image Made with Lactantia® Salted Butter

Ingredients

Directions

  1. Melt butter in large high-sided skillet set over medium-high heat; cook ground chicken, mushrooms, salt and pepper for 6 to 8 minutes or until starting to brown.
  2. Stir in onion, garlic, thyme and rosemary; cook for about 5 minutes or until onion starts to soften. Add wine; bring to boil. Cook for 3 to 5 minutes or until liquid is almost completely reduced.
  3. Pour in broth and cream. Reduce heat to medium-low; cook, stirring occasionally, for 10 to 15 minutes or until sauce is thickened. Stir in lemon juice and mustard.
  4. Meanwhile, cook pasta according to package directions and drain.
  5. Toss pasta with sauce in skillet; cook for 1 to 2 minutes or until well coated. Sprinkle with Parmesan and parsley.

Tips

For a variation, use ground turkey and substitute 1/4 cup (60 mL) fresh sage for rosemary.

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